Physicochemical properties of M. longissimus dorsi of Korean native pigs

Table 4 Sensory evaluation of M. longissimus dorsi muscles in LYD and KNP breeds

Breeds Items	LYD	KNP	Overall mean	t-values
Visual color	8.25 ± 0.40	8.56 ± 0.56	8.41 ± 0.48	−1.55^NS
Flavor	7.88 ± 0.86	8.79 ± 0.62	8.34 ± 0.74	−3.00^**
Tenderness	9.08 ± 0.29	8.42 ± 0.73	8.75 ± 0.51	− 2.92^**
Juiciness	8.98 ± 0.59	7.90 ± 0.64	8.44 ± 0.62	− 4.26^***
Off-flavor	8.67 ± 0.50	8.79 ± 0.39	8.73 ± 0.45	− 0.52^NS
Overall acceptability	8.13 ± 0.68	9.29 ± 0.33	8.71 ± 0.51	− 5.34^***

Means and standard deviations were denoted by Likert′s scale (10 = very excellent, 1 = very poor)
^**p < 0.01, ^***p < 0.001, ^NSNon-significant (p > 0.05)

ISSN: 2055-0391